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Ham 'n' Potato Casserole

1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (12 ounces) sour cream
4 ounces process cheese (Velveeta), cubed
1 cup (4 ounces) shredded Colby cheese
8 hard-cooked eggs
3 cups cubed cooked potatoes
2 cups cubed fully cooked ham
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley

In a large saucepan over medium heat, melt butter. Stir in flour, salt

Printed from tasteofhome.com Oct 8, 2008

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Ham 'n' Potato Casserole cont.

and pepper until smooth. Cook and stir for 1-2 minutes. Remove from
the heat; stir in sour cream and cheeses. Cook and stir over low heat
just until cheese is melted (mixture will be thick). Remove from the
heat. Stir in the eggs, potatoes, ham, onion and parsley. Transfer
to a greased 2-qt. baking dish. Bake, uncovered, at 350° for
30-35 minutes or until bubbly and edges are golden brown.

Yield: 6 servings.